* Roti Jala – Lacy Pancake

Posted on February 7th, 2015 by Linda. Filed under Cooking Method, Cuisine, Dessert, Malaysian, Sides, Street Foods.


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This is fun!  Traditionally you use a roti jala (net bread) cup which is a brass cup with several holes at the bottom to drip the batter.  We just use a squeeze bottle and made concentric circles.  A very loose netting is sufficient, as you fold it.

Batter:
3 cup all-purpose flour
3 eggs
2 cups coconut milk
2 cups water
1 teaspoon kosher salt
1 tablespoon vegetable oil

Some ghee or oil for brushing pan, if needed

Preparing the batter
In a food processor, add all ingredients. Pulse to mix thoroughly. Batter should be the consistency of heavy cream.   Add more water if needed. Let batter sit 20 minutes. Strain batter.  Transfer batter into a squeeze bottle.  You can also mix the batter in a bowl with a whisk.  But do remember to strain it.

Frying the pancake
Heat up a nonstick pan on medium low heat.  Brush with oil if needed. Using the squeeze bottle draw concentric circles on the pan. Let pancake cook 30 seconds or until the batter is dry and sides begin to curl.   Fold pancake into quarters. Repeat.

Serves: 8

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